Procedure for eliminating meat wastes especially animal cadavers

Description

FIELD OF THE INVENTION

[0001] This invention refers to a procedure for eliminating meat wastes, especially animal cadavers.

[0002] As expressed in the title, this is a method for conveniently destroying meat, particularly the meat of complete or partial bodies of animals of different species.

HISTORY

[0003] The elimination of animal remains constitutes a classic problem that has tried to be solved in different ways: deposition in the open, deposition for ecological purposes, burying, direct or selective cremation, and others.

[0004] Specifically, cremation generally suffers from the fact the combustion is not perfect in time, highly contaminating and cancerigenic products are produced, the investment needed for cremating installations and the energetic cost are very high and, usually, a serious attack on the environment and unpleasantness for persons are caused.

[0005] None of the mentioned systems constitutes a solution to the problem presented, as a serious aggression on the environment is caused due to the attraction of vermin and other animals, production of nauseating materials, gases, smoke, soil and water contamination, offense to the sight of the rotting wastes, etc.

[0006] It has become urgent and necessary to find a new procedure that permits the convenient elimination of meat wastes and animal cadavers without attacking the environment or generating unpleasant effects for persons. This has been achieved by putting into practice this invention, which proposes a new system to treat and destroy organic materials coming from the bodies of animals.

[0007] The procedure to be described will find its most suitable raison d'etre in the event of epidemics and illnesses of stock cattle, where large quantities of meat materials or similar are produced.

DESCRIPTION OF THE INVENTION

[0008] The new procedure consists in treating the materials intended to be eliminated by following a method based on hydrolization, that is, on the use of an aqueous method combined with the action of an active product that destroys the meat wastes and the action of degrading bacteria.

[0009] Hydrolization is justified by the high content of water in all living species (content that varies between 49% and 97%, according to the species), by the very limited presence of air and water aggressive agent emission and by the reduced number of handling operations of the materials to be eliminated and which could cause unpleasantness for the workers carrying out the procedure.

[0010] The means for operation is water, activated by a catalyst and maintained in a digester in which the bodies of the animals are deposited as the contents.

[0011] Anaerobic (without air) fermentation is caused in a liquid stage (aqueous) with the addition of an activator (preferably integral sodium alginate) that favors the liquation by hydrolization of the meat materials when operating as a catalyst.

[0012] The process in question is basically physical and/or biological and not chemical.

[0013] The digestor used in the practice of this invention can be of the conventional type, in the shape of a cylindrical or spherical tank with stiff walls, made of a material not prone to attacks by corrosive agents, for example, a high resistant synthetic plastic, and with complementary elements to be detailed later on.

[0014] The already mentioned activating product is an integral sodium alginate liquid dispersion concentrate obtained from 100% seaweed and gives a very basic character with high capacity for ionic exchange and a sealing effect as regards the acids. It is presented in the form a fibrous jelly with particles of up to 1 mm, brown in color and easily dispersed in water, above all in warm water. This product has a high content of soluble fibers, high quality proteins with a polyneral structure in which the alginic acid, oligosaccharides and a high proportion of bio-active iodine are represented. It interacts with the ammonium radicals and results in the so-called sponge effect (existence of non-flowing jelly), which is translated into a kidnapping and catalysation of the oligogases, which give rise to degrading bacteria for their transformation.

[0015] The product in question accelerates the rotting process of the meat bodies and materials. The soft and bony masses become liquefied within a period of one to three months according to their composition.

[0016] The digestion of the materials occurs in a liquid phase (fermentation with the production of high temperatures) and requires the addition of water (prior to adding the activating product) to consume the bacteria. The meat product must be covered with at least two thirds of water.

[0017] The animal proteins are degraded by the bacteria (especially the soluble materials, mesophilic phase at 35°-60° C), by means of actinomycete fungi (especially the polymers, termophilic phase at 60°-70° C) and by enzymes (particularly the hard parts, mesophilic phase at 70°-40° C).

[0018] The remaining elements of the meat structures (nitrogen, phosphorous, calcium, etc.) appear in an organic and chelate form completely hygienic due to the high temperatures reached during the fermentation process.

Claims

1. Procedure for eliminating meat wastes, especially animal cadavers, intended for non-aggressive destruction as regards the environment of whole and/or partial bodies of animals of different species, characterized by the fact it includes the physical and biological treatment of the materials to be eliminated by means of a controlled anaerobic fermentation process in liquid phase, in a partially closed container, of the material to be eliminated, in a basically aqueous environment, with the cooperation of a bio-active product, the action of degrading bacteria and the application of heat.

2. Procedure for eliminating meat wastes, especially animal cadavers, according to claim 1, characterized by the fact the treatment container consists of a preferably symmetrical container, such as spherical o cylindrical, provided with:

an upper mouth with its hermetic lid for introducing the materials to be treated,

an inlet mouth for introducing water and the bio-active product and for subsequent extraction of the liquids and pastes produced by the treatment,

at the bottom of the container an electrical resistance battery for generating the heat, which helps the performance of the process and can be regulated by means of an associated thermostat.

3. Procedure for eliminating meat wastes, especially animal cadavers, according to claims 1 and 2, characterized by the fact the treatment container is buried at approximately three quarters of its height with its upper part emerging in approximately a fourth part of its height. The upper mouths of the container are accessible.

4. Procedure for eliminating meat wastes, especially animal cadavers, according to the above claims, characterized by the fact that initial loading of the treatment container is verified with the introduction of the materials to be transformed and the cooperating bio-active product, as well as with water up to a minimum height of three quarters of the height of the mass of the introduced materials.

5. Procedure for eliminating meat wastes, especially animal cadavers, according to claim 1, characterized by the fact the bio-active product, operating as a cooperating catalyst during the treatment process, is integral sodium alginate in 100% concentrated liquid dispersion, with a very basic character and high ionic exchange capacity.

6. Procedure for eliminating meat wastes, especially animal cadavers, according to claim 1, characterized by the fact that degradation, by liquefaction, of the soft and soluble proteinic materials is verified by bacteria in the mesophilic phase at temperatures between 35° and 60°C.

7. Procedure for eliminating meat wastes, especially animal cadavers, according to claim 1, characterized by the fact the degradation by liquefaction of the soluble polymeric materials is verified by actinomycete fungi in the thermophilic phase at temperatures between 60° and 70°C.

8. Procedure for eliminating meat wastes, especially animal cadavers, according to claim 1, characterized by the fact the degradation by liquefaction of the materials of a greater consistency and hardness is verified by enzymes in the mesophilic phase at temperatures between 70° and 40°C.

9. Procedure for eliminating meat wastes, especially animal cadavers, according to claim 1, characterized by the fact the result of treating the organic materials is the obtaining of a bio-degraded material in a liquid-paste state, able to be extracted by means of a suction pump suitable for dense liquids and to be incorporated in products such as fertilizers and similar that act as final elimination vehicles, without generating harmful or offensive effects for the environment.